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Ingredients

Method

1. In a small frying pan, gently toast the cinnamon for 30 seconds, to enrich the flavour of the spice. Remove from the heat and transfer to a large bowl2. Add the custard, cream, maple syrup and orange zest to the cinnamon and mix well3. Transfer the mixture to a freezer proof container to freeze for approximately 3 hours until solid, but soft enough to give way slightly if pressed with your finger.4. Remove the ice cream from the freezer and transfer to a food processor. Blend the ice cream briefly until just smooth and return to the freezer for 3 hours or until frozen.